Ask a Maharashtrian what’s for breakfast and you will usually get to hear its-Pohe ( Pohe is a traditional breakfast recipe made with poha/Flattened rice).
What exactly are Poha/ Flattened rice/Rice flakes?
Rice flakes are made by par-boiling rice and then pounding it to remove the husk which is flattened and left out to dry. Depending on what extent it is flattened.
Based on the extent to which it is flattened it is further classified into thin rice flakes, Thick rice flakes, and nylon rice flakes and this is mainly in the case of flakes made from white rice. In the case of poha made from any other rice (white rice, brown rice, red rice, and even organic rice) it’s usually of one thickness.
Different recipes require different types of flattened rice.
Other Names
- Powaa/pauaa ( Gujarati/Hindi),
- Aval (Tamil),
- Chira (bengal) avalakki etc.
Difference between white, red, and brown poha
White poha– It is made from polished white rice. While making the white flattened rice the husk, bran, and germ layers are removed. It is a good source of carbohydrates, easy to digest, and is a good source of iron and fiber. It’s easy to store and prepare. It doesn’t have any peculiar taste. You get it in 3 varieties- thick rice flakes / jada, thin / Pata poha and nylon poha</li>
Red Poha: It is made from Red rice and is a high source of fibre, hence providing great satiety. It’s also a good source of iron and antioxidants. In terms of taste, it has a slightly nuttier taste. It takes longer to soak/cook. Plus, it doesn’t look as pretty as the white rice flakes, but once you get the hang of it, you will love it.
Brown Poha: It is made from Brown Rice. It is rich in fibre, iron, zinc, and potassium. Takes a little longer to soak/cook.
Though red rice and brown rice poha are healthier than regular ones, portion control matters.
Availability
Rice flakes are easily available at grocery stores, online stores, and often in local farmers’ markets, too.
Check out this simple Red rice batata poha recipe and drop me your feedback.
Red Poha recipe
Equipment
- Wok
Ingredients
- 1 cup Red Poha
- 1 Large Onion finely chopped
- 2 Green chilies chopped
- 3 tbsp Peanuts
- 1 small Potato cubed ( optional)
- 1/4 tsp Mustard seeds-
- 1/2 tsp Cumin seeds
- 1/4 tsp Turmeric Powder
- 1/2 tbsp Scraped Coconut garnishing
- tbsp Chopped Coriander leaves-1tbsp
- 1/4 Lemon
- Salt to taste
- 1 tbsp Oil
Instructions
- Take the red poha in a vessel. Sprinkle water so much so that it gets soaked. Alternately, you can soak them in water till soft and then throw out the access water.
- Heat oil in a wok. Add in the mustard and cumin till it sputters, followed by green chilies. Then add in the peanuts and roast them.
- Now add in the finely chopped onion till it turns slightly pink. Then add in the potato and let it cook, till done. Then add in the turmeric and salt.
- Once the potato is cooked, add the soaked flakes and stir-fry for 1-2 minutes. Make sure everything is mixed together.
- Cover the wok and let it cook on steam for another 1 minute on a low flame.
- Serve hot for breakfast or a snack with lemon and coconut, coriander as garnishing.
If you found this helpful, check other blogs on pomelo, quinoa or wheatgrass.
👏👏👌👌👌